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September 20, 2017 Food, Recipes

Are you ready for the festive season?

Jai Mata Di Happy Navratri Maa Durga And Garba Dancing festive season

Are you ready for Navratri/Dussera?

Festive season preparations

Bombay Haat Designer Golden Puja Thali / Rakhi Platter / Tilak Thali with two Katoris

Maitri Creation Handicraft handmade Pooja Thali

Colorful wooden Sankheda Dandiya sticks (Navratri Dandiya Stick)

Ganapathy Gems Oxidized Silver Jhumki For Women (Blue )

Zephyrr Jewellery Choker Necklace Handmade Tribal Oxidized White Metal Dori Work for Girls and Women

You may like to read Navratri Festival

No festival is complete without some food.

Enjoy the festive season, fun-filled month of September by creating some finger-licking recipes at home!

Indulge in the innovative and special recipes, specially curated for the festive season by Chef Gaurav Chadha, In-house Chef, Dr. Oetker India Pvt. Ltd.

Quick and easy recipes for this festive season:

Sago Pudding
Nacho and Corn Chaat
Peanut Butter Kachori
Potato and Mayonnaise Chaat

Sago Pudding

Servings: 2

Ingredients

300 ml Full Cream Milk

100 gm Sago (Sabudana), soaked in cold water for 1 hour

½ tsp Cinnamon Powder

¼ tsp Vanilla Essence

100 gm Sugar

50 g (3 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original

3 tsp Berry Compote

½ medium Apple, sliced

1 Mint Sprig

Directions

Heat saucepan (low flame), add milk, sago, cinnamon powder and vanilla essence. Keep stirring until mixture starts to boil.
Add sugar and mayonnaise to above mixture. Stir and cook until mixture thickens. Keep it aside to cool.
Add berry compote at bottom of glass or serving bowl, pour over the pudding, garnish it with apple, mint and serve.

Level: Beginner

Preparation Time: 20 Minutes

Cooking Time: 10 Minutes

Tip: Instead of berry compote, you can also use fruit jam.

Nacho and Corn Chaat

Servings: 2

Ingredients:

1 small Onion, chopped

2-3 Green Chilly, chopped

1 medium Tomato, chopped

3-4 Coriander Leaves, chopped

60 g (4 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original

1 tbsp Tomato Ketchup

1 tsp Chaat Masala Powder

½ tsp Red Chilli Powder

Black Salt

100 g Nachos, Jalapeno flavour

60 g Sweet Corn Kernels, warm

1 tbsp Sev

Directions:

In a bowl, add onion, green chilies, tomato, coriander, mayonnaise, ketchup, chaat masala, red chili powder and black salt. Mix well
For Assembling: Place nachos around the plate, add above mixture in the middle, sprinkle corn. Garnish with sev and serve.

Level: Beginner

Preparation time: 15 Minutes

Peanut Butter Kachori

Servings: 4

Ingredients:

1 tbsp Desiccated Coconut Powder

50 g (3 tbsp) Dr. Oetker FunFoods Peanut Butter Crunchy

2 tbsp Almonds, chopped

2 tbsp Cashewnut, chopped

250 g Refined Flour

30 g (2 tbsp) Sugar

50 g (3 tbsp) Clarified Butter

100 ml Water

500 ml Vegetable Oil

Directions:

For stuffing In a bowl mix coconut, peanut Butter, almonds and cashews.
In another bowl, mix flour, sugar, ghee & water. Knead until dough is smooth. Divide dough into 15 equal balls.
Roll each ball into 6 inch dia. round chapatis. Place 1 tbsp of stuffing in centre, pull the edges of the dough to wrap the filling & give shape of kachori.
Heat oil (low flame) in kadhai, fry kachori until golden brown in color. Serve.

Level: Intermediate

Preparation Time: 20 Minutes

Cooking Time: 30 Minutes

Potato and Mayonnaise Chaat

Servings: 2

Ingredients:

200 g Baby Potato, boiled (use with skin potato)

1 tbsp Mix Dry Italian Herbs (Oregano, Basil, Thyme and Parsley)

2 tsp Red Chilli Powder

2 Garlic Cloves, chopped

Salt

Black Pepper Powder

60 g (4 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Garlic

2 tbsp Refined Flour

2 tbsp Corn Flour

50 ml Water

100 ml Vegetable Oil

2-3 no Spring Onion, chopped

Directions:

Gently press the potatoes, using your hands and keep them aside.
For Cajun Spice Mix: In a bowl, add mix Italian herbs, red chilli powder, garlic, salt, and black pepper. Mix well.
In another bowl, add 1 tbsp mayonnaise, refined flour, corn flour, water and Cajun spice. Mix well until smooth mixture is formed. Add potatoes and gently mix.
Heat oil in a kadhai (medium flame) and deep fry above potatoes for 5 minutes or until crisp.
In a bowl, add spring onion, remaining mayonnaise and fried potatoes. Gently mix well and serve hot.

Level: Beginner

Preparation time: 15 Minutes

Cooking Time: 10 Minutes

August 11, 2017 Food, Recipes

Recipes for Fried Ice Cream

In my earlier post, I wrote about deep fried ice cream, here are the recipes to it

If you are used to ordering this dessert treat when eating out, be reassured that it’s easy enough to make at home too, and it’ll taste just as good.

Ingredients

1 litre (33 Oz) ice cream (any flavour).
Crushed cereal, such as corn flakes, frosted flakes, cinnamon squares, or puffed rice (it is also possible to use finely crushed sweet hard cookies/crackers or plain breadcrumbs).
Flour (a small bowl of it, approx. 1/2 cup).
Oil (use an unflavored oil that has a high heat point).
2 eggs (beaten in a bowl large enough for dipping).
Cinnamon and/or sugar (optional).

Steps

Prepare the two baking sheets by lining with a silicon liner or parchment paper.Then place the sheets in the freezer for half an hour prior to making the ice cream balls.
Scoop symmetrical balls of ice cream.Try to make each scoop about as large as your fist. Make as many scoops as will fit on the baking sheets.
Harden the scooped ice cream balls in the freezer.Place the sheets of ice cream balls into the freezer and leave them there for at least 30 minutes and up to two hours.
Set out the bowls for dipping.Place a bowl of flour, a bowl of beaten egg and a bowl of crushed cereal or fine cookie/cracker crumbs in the workspace, in a formation that makes it easy to dip in order.
Coat the ice cream.Remove the balls from the freezer, then:

Roll each ice cream ball first in the flour bowl. A little flour over each ball provides increased strength.
Roll each ice cream ball in the beaten egg.
Lastly, roll each ball around in the crushed cereal. (For a tastier treat, you can add cinnamon and sugar to the crushed cereal. Just make sure you still have enough cereal bits on the ice cream to coat the surface of the scoop.)
Alternatively, you may dip the ice cream balls in cake batter to make a thin, donut-like coating. Then either fry the balls directly or sprinkle / roll them in crushed cookie or biscuit crumbs to give a crisp shell.

Place the ice cream balls back on the baking sheets, then back in the freezer. Freeze for at least two hours before frying.

At this point, you can keep the ice cream balls frozen for up to two months if needed.

Fry the coated ice cream balls.Heat up the oil until it shimmers – approx. 185C or 364F. Fry the ice cream balls in batches two at a time to avoid reducing the temperature of the oil. A low temperature won’t fry them crisply. Fry until each ball turns a light/golden brown all over. Remove as soon as it’s done.
Serve the ice cream balls.Serve immediately after frying, with chocolate or caramel sauce or other favourite sauce.

If you’d like the dessert to be colder, place it back into the freezer for a few more minutes after its fried, then pull out and serve a little colder. This is a personal preference and isn’t essential.

July 3, 2017 Food, Recipes

July 4 DIY Treats

If you are at home this July 4, then you can try out these lovely DIY treats…

Ingredients:

Rice Krispies Fruit Kabobs
* (6) Cups Kellogg’s Rice Krispies, 340g
* (1) Bag Lollipop Sticks: Wilton Lollipop sticks 100 count 6 inch
* (4) Cups Mini Marshmallows: Haribo Chawmallows, 150g
* (1) Package Fresh Blueberries
* (1) Package Fresh Strawberries
* (3) Tablespoons Butter
* (1) Star Cookie Cutter: Wilton Stars Nesting Metal Cutter Set
* (1) Spool White Ribbon: Generic 8 : (5 meters/lot) 6mm High Quality Double Face Satin ribbon polyester wholesale Christmas Ribbons

4th of July Sprinkle Cones
* (1) Box Sugar Cones:
* (1) Bag White Candy Melts: Wilton 1911-1300 Candy Melts Bright White
* (1) Container Red, White and Blue Star Sprinkles
* (1) Container Red, White and Blue Jimmies: Red, White And Blue Star Sprinkles/Quins
* (1) Container Red, White and Blue Nonpareils

Banana Custard Cream Pie
* (2-1/2) Cups All Purpose Flour
* (1/2) Cup Salted Butter
* (1/2) Cup Butter Flavored Shortening
* (6) Tablespoons of Buttermilk
* (2) Tablespoons Sugar
* (1) Teaspoon Salt
* (1/2) A Vanilla Bean
* (6) Egg Yolks
* (3) Cups Whole Milk
* (1/2) Cup plus (2) Tablespoons Sugar
* (3) Tablespoons Butter
* (1/4) Cup plus (2) Tablespoons Corn Starch
* (1) Vanilla Bean:
* (1/2) Teaspoon Salt
* (2) Packages Fresh Raspberries
* (2) Packages Fresh Blackberries
* (1) Can ReddiWip
* (4) Fresh Bananas

May 18, 2017 Recipes

Recipes with Coconuts

In my earlier post, I covered coconuts,

here are a few recipes with coconuts-

Hyderabadi Chicken curry

Ingredients–

3 chicken legs cut in half,

5 tbsp. oil,

2 medium onions crushed,

½ tsp caraway seeds,

3 green cardamoms,

3 cloves,

1-inch cinnamon stick,

1 tsp each ginger and garlic paste,

4 green chilies chopped fine,

1 tsp each salt and chili powder,

300 ml coconut milk,

100 ml thick yogurt mixed with 2 tbsp. cashew powder

Method–

Heat the oil in a pan and fry caraway seeds, cardamom, cloves, and cinnamon. Add the onion puree and ginger garlic paste and let it turn brown a bit. Next, add the salt, chili powder, and chopped chilies, and continue frying whilst stirring continuously.

Add a little water if browning too quickly, adds the chicken and cook for 5 minutes until it turns pale. Add the coconut milk, yogurt, cashew powder, and 1 cup water and let it come to a boil. Cover and simmer until the chicken is cooked.

Coconut and cherry muffins

ingredients

150 gms self-rising flour,

60 gms butter chopped,

½ cup (35 gms) grated coconut,

½ cup (100 gms) Glace red cherries halved,

75 gms powdered sugar,

140 ml coconut milk,

1 egg lightly beaten,

2 tsp. cherry syrup or flavoring.

Method-

Sift the flour in a large bowl; rub in the butter with your fingertips till it resembles breadcrumbs. Sift in the sugar and stir with a spatula. Mix in the remaining ingredients and combine. Spoon the batter into six muffin molds and bake at 200c gas mark 6 for 25 -30 minutes.

Coconut and berry cake bars

Ingredients

Biscuit base and jam layer

100 gms butter chilled, plus extra for greasing,

175 gms plain flour, plus extra for dusting,

2 tbsp, desiccated coconut,

½ tsp salt;

2 tbsp powdered brown sugar,

1 egg yolk (reserve the white for the cake),

½ tsp vanilla essence,

3 tbsp. raspberry jam

Cake

175 gms butter,

150 gms yogurt,

3 eggs +the reserved egg white,

150 gms plain flour,

¼ tsp salt,

2 tsp baking powder,

175 gms powdered brown sugar,

100 gms desiccated coconut,

175 gms mixed raspberries and blueberries.

Method-

Lightly grease and dust a 23-cm square cake tin and line it with baking powder (grease and dust the baking paper also). For the biscuit base put the flour, butter, and salt into a food processor and pulse to fine crumbs, then pulse in the desiccated coconuts and sugar. Then in a separate bowl beat the egg yolk along with the vanilla essence and about a tablespoon of chilled water, add it to the crumb mixture with the beaters running, to make a soft dough. Remove and roughly press into the prepared cake tin with your hands.

Press down with the back of a spoon to push the batter into the corners and flatten evenly. Prick with a fork, and then chill for 10 minutes.

Meanwhile, preheat the oven to 200c, gas mark 6. Bake the biscuit base for 15 minutes or until pale golden. Cool for a few minutes and then spread the jam over the biscuit base. Lower the oven temperature to 180c, gas mark 4.

For the cake, melt the butter in a pan, then take off the heat and using a fork beat the yogurt, then the eggs and the reserved egg white. Sift the flour, baking powder, and salt in a large bowl and stir in the desiccated coconut and the sugar.

Pour the egg and yogurt batter into the flour mixture and mix well with a spatula. Pour over the jam base, level the top, and scatter with the berries. Bake for 45-55 minutes until golden and risen all over and a skewer inserted into the center comes out clean. Cool in the tin and then cut into bars and serve.